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Dessert

Quince and Apple Marmalade

A marmalade made from equal parts apples and quinces, cooked with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and quince work together. They rank in the top 1% of all ingredient pairs, and cooks put them together in 506 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Quince and Apple Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel and cut the apples and quinces into pieces.

  2. Remove the hard parts of the quinces around the cores.

Cook and season

  1. Cook the quinces in water until tender.

  2. Add the apples to the cooked quinces and mix well.

  3. Stir in the salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + quincetop 1% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quinces
Provide the main pectin and tart flavour that help the marmalade set and taste distinctive.
Apples
Add body and extra pectin, mellowing the quince flavour and helping the mixture thicken.
Coarse sea salt
Enhances the fruit's natural flavour and balances its sweetness and acidity.

The step that matters

Cook the quinces in water until tender. Quinces are very firm and hard to cut or cook through; they must be fully softened before the apples are added, otherwise the texture stays grainy and the pectin is not released to help the marmalade set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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